Mulled Wine Cocktail
The perfect party drink, as it can be made well ahead, then brought out of the fridge as guests arrive – or serve it hot for a traditional winter warmer.
100g/4oz light muscovado sugar
1 star anise
1 cinnamon stick
750ml/ 1¼pint bottle light red wine, such as Beaujolais
Twist of orange zest and a star anise, to serve
- Put 100g light muscovado sugar in a pan with 1 star anise, 1 cinnamon stick, 4 cloves and 150ml water. Bring slowly to the boil, stirring to dissolve the sugar.
- Simmer for 2 mins, then pour into a large jug and leave to cool. Add 1 lemon and 2 clementine’s, both thinly sliced, to the jug along with 150ml Cointreau and a 750ml bottle light red wine, such as a Beaujolais. Stir well, then cover and chill for at least 2 hrs. or overnight if you can.
- Serve chilled or over ice, with a twist of orange zest and a star anise. If you’d like to serve a traditional warm mulled wine, there’s no need to chill – simply warm through without boiling and serve in heatproof glasses.